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Caribbean Salmon Quinoa Salad

A healthy, perfectly portioned salmon salad.


For salad:

For dressing:


  1. Portion out the quinoa, salmon, mango and vegetables into their appropriate containers. There should be enough leftover to make a second salad. Cover with the matching lids and refrigerate until ready to eat.
  2. Make the dressing by whisking together the vinegar, mustard, salt, jerk seasoning, and pepper. Slowly drizzle in the olive oil while whisking to emulsify.
  3. When ready to eat, empty the quinoa onto a plate or into a bowl, Top with the remaining ingredients and drizzle with salad dressing.
  4. Reserve any leftover salad dressing for another use.